Enhanced Cashew and Vegetable Stir Fry

Ingredients

Cornstarch

1 tablespoon

Sesame oil

2 tablespoons

Soy sauce

3 tablespoons

Ginger

1 tablespoon, minced

Garlic

3 cloves, minced

Snow peas

1 cup, trimmed

Bell peppers

1 cup, sliced (any color)

Carrots

1 cup, julienned

Broccoli

2 cups, cut into florets

Cashews

1 cup, unsalted

Black pepper

to taste

Salt

to taste

Water

1/4 cup

Instructions

1. In a small bowl, whisk together soy sauce, sesame oil, cornstarch, water, salt, and black pepper until smooth. Set aside.
2. Heat a large skillet or wok over medium-high heat. Add the cashews and toast them for 2-3 minutes, stirring frequently, until lightly browned and fragrant. Remove from the skillet and set aside.
3. In the same skillet, add a splash of oil if needed. Add minced garlic and ginger, and sauté for 1 minute until fragrant, being careful not to burn them.
4. Add the broccoli, carrots, bell peppers, and snow peas to the skillet. Stir-fry for 5-7 minutes until the vegetables are tender-crisp, maintaining their vibrant colors.
5. Pour the prepared sauce mixture over the vegetables, stirring well to coat evenly. Cook for an additional 2-3 minutes until the sauce thickens and coats the vegetables beautifully.
6. Remove from heat and gently fold in the toasted cashews, ensuring they are evenly distributed.
7. Serve the cashew and vegetable stir fry hot over steamed rice or noodles, and enjoy!